Super soft GRANDMA’S MEATBALLS in sauce, a traditional recipe for cooking Neapolitan meatballs, tasty, perfect for Sunday lunch.
The Grandma’s Meatballs in Sauce immediately evoke childhood memories, dining tables set and families gathered around Sunday lunch. These meatballs are a true symbol of love and tradition, handed down from generation to generation.
The grandma’s meatballs are different from all the others. The meat is tender and flavorful, perfectly mixed with stale bread soaked in milk, which provides a soft and delicate texture. The parmesan adds that unmistakable note of flavor, while the garlic and parsley give a touch of freshness and aroma.
You would enter the kitchen and see grandma with her apron tied around her waist and her hands busy, carefully preparing lunch, making her famous meatballs, unforgettable, fragrant, and very soft.
The smell of the sauce, the sight of the golden meatballs immersed in the sauce, the rich taste with every bite. But more than anything, it’s the sense of belonging and family warmth that makes this dish so special.
Join me in the kitchen today for grandma’s meatballs in sauce.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs mixed ground meat
- 3.5 oz bread
- 0.4 cup milk
- 2 eggs
- 2 tbsps grated Parmesan cheese
- 1 clove garlic
- one quarter onion
- chopped parsley
- to taste salt
- to taste pepper
- 4.2 cups tomato purée
- 1 onion
- salt
- basil
Steps
Place the stale bread in a bowl with the milk and let it soak for about 10 minutes. Then squeeze it well.
In a large bowl, combine the ground meat, soaked and squeezed bread, eggs, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix well until you get a homogeneous mixture.
With slightly wet hands, form meatballs of the size you prefer. My paternal grandmother, Neapolitan, made them small, my Sardinian grandmother very large, roll them in flour.
In a large skillet, heat the olive oil and fry the meatballs until they are golden on all sides. Drain on absorbent paper to remove excess oil.
Clean the skillet, heat some olive oil, and add the chopped onion and garlic. Sauté until the onion is transparent.
Pour in the tomato purée, season with salt, and bring to a boil. Lower the heat and let it simmer for about 20 minutes, stirring occasionally.
Add the fried meatballs to the sauce and continue cooking on low heat for another 20-30 minutes, or until the meatballs are well cooked, and the sauce has thickened.
Add the fresh basil towards the end of cooking.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
GRANDMA’S MEATBALLS in Sauce
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Questions and Answers) GRANDMA’S MEATBALLS in Sauce
What is the secret to making meatballs soft and flavorful?
The main secret lies in the use of stale bread soaked in milk. This ingredient gives a soft and delicate texture to the mixture. Additionally, it’s important to mix all the ingredients well and not overwork the mixture to avoid it becoming tough.
How can I prevent the meatballs from falling apart during cooking?
To prevent meatballs from falling apart, make sure to compact them well when forming them. Another technique is to lightly coat them in flour before frying or cooking them in the sauce, which helps maintain their shape. Also, frying the meatballs until golden before adding them to the sauce helps seal them and keep them intact.
Can I prepare grandma’s meatballs in advance?
Yes, meatballs can be prepared in advance. You can form the meatballs and store them in the refrigerator for a day before cooking them. Alternatively, you can fully cook the meatballs and store them in the sauce in the refrigerator for 2-3 days.
